How to cook with figs

Pumpkin, goat’s cheese and fig tart with lemon thyme by Elly McCausland

Pastry case

135g spelt flour, or plain flour, plus extra for dusting
40g polenta (not instant or quick-cook)
100g butter, very cold, cubed
½ tsp salt
2½ tbsp of water, cold

Pumpkin filling

3 large eggs
100g soft goat's cheese, crumbled (I like Rosary goat’s cheese)
260g pumpkin purée, (from a can or make your own)
¾ tsp salt
½ tsp freshly ground black pepper
¼ tsp smoked paprika
¼ tsp freshly grated nutmeg, plus extra to decorate
120ml whole milk
3 tsp lemon thyme leaves, plus extra to decorate
3 figs, large, halved

First, make the pastry. Put the flour, polenta, butter and salt in a food processor and blitz briefly to fine crumbs (or rub the butter into the other ingredients with your fingers). Add the water gradually, pulsing the food processor (if using) as you go, until the mixture just starts to come together when pressed between your fingers. Shape into a flat disc, wrap in cling film and chill in the fridge for 1 hour.

Preheat the oven to 190°C/gas mark 5. After it has chilled, roll the pastry out on a floured work surface to around 5mm thick, then use to line a 9cm loose-bottomed tart tin, pressing it into the edges of the tin with a smaller ball of pastry. Trim any overhanging pastry.

Line the pastry case with baking parchment and baking beans. Bake in the oven for 25 minutes, then remove the baking beans and parchment and bake for another 5 minutes, until the case is light golden and firm. Meanwhile, make the filling. Whisk the eggs and goat’s cheese in a large bowl or jug until completely smooth. Whisk in all the remaining ingredients, except for the figs.

When the tart case has baked, leave to cool for 5 minutes then carefully pour the filling mixture into the case. Arrange the figs over the top of the filling and sprinkle with a little more lemon thyme and another grating of nutmeg. Bake for 30-35 minutes, or until the filling has only a very slight wobble when you move the tart tin, and has puffed up and turned light golden around the edges.

Leave to cool for 10 minutes before serving warm, or set aside and serve at room temperature

open image in gallery

Blackberries, fresh figs, goat’s curd and gingerbread by Matt Weedon

Blackberry sorbet

250g caster sugar
250ml warm water
2 tbsp liquid glucose
500ml blackberry purée

Blackberry gel

250g of blackberry purée
2g of agar agar
1 lemon, juiced
gingerbread

To serve

20 blackberries, large, some whole, some halved
10 tbsp of goat's curd
watercress, leaves only
20 figs, quartered
honey, to drizzle

To make the sorbet, place the sugar, water and glucose in a pan. Bring to the boil and boil for 2-3 minutes. Mix 150ml of the syrup into the purée and churn in an ice cream maker until firm. Store in the freezer until required​.

To make the gel, bring the blackberry purée to the boil and whisk in the agar agar. Return to the boil then pour the mixture into a bowl and allow to set in the fridge​. Place the set mixture in a blender, add the lemon juice and blend until smooth. It may need a splash of water too just to loosen the mixture to allow it to blend until smooth.

Preheat the oven to 150°C/gas mark 2. Slice some gingerbread into 2mm thin slices and lay onto parchment paper. Bake on a tray until golden and crisp, then allow to cool. Toss the blackberries in a little blackberry gel and arrange on the plate with the fresh figs. Add quenelles of goat’s curd and spoon over some more of the blackberry gel. Scoop a teaspoon-sized scoop of the sorbet and finish with some crisp pieces of gingerbread, watercress leaves and a drizzle of honey. Serve immediately.

open image in gallery

Fig tart with cinnamon ice cream by Tom Aikens

Fig tarte fine

400g puff pastry
160g figs
icing sugar for dusting
cinnamon powder for dusting

Crème pâtissière

150ml milk
½ vanilla pod, split and seeds scraped
30g caster sugar
2 egg yolks
20g plain flour

Cinnamon ice cream

300ml milk
300ml double cream
2 vanilla pods, split and scraped, seeds reserved
2 cinnamon sticks
250g caster sugar
6 egg yolks
1 tsp cinnamon powder

For the cinnamon ice cream, place the milk and cream into a pan with the vanilla beans and cinnamon sticks. Bring this up to a low heat until it starts to steam. Remove the pan from the heat, and leave for 5 minutes to infuse​. In a bowl, mix the egg yolks with the sugar, cinnamon powder and reserved vanilla seeds from the pods, then whisk for 3-4 minutes.

Pour the infused milk into the bowl with the egg mix, and whisk these together. Place the mixture back into the pan, stirring with a wooden spoon on a low heat for 5-8 minutes until thick. Once thick, tip into a clean bowl straight away to cool. Leave the cream mixture at room temperature for 5 minutes, stirring occasionally. Then, place in the fridge to cool.

Place the cream mixture into an ice cream maker to churn, or place in the freezer to set. If you are placing this in your freezer it will take longer to set, and you will need to keep stirring every 10 minutes or so until it has frozen.

For the crème pâtissière, put the milk and vanilla pod into a pan and bring up to a slow simmer. In a mixing bowl, cream the sugar with the egg yolks and whisk until white. Add the flour and stir well, then slowly pour on the hot milk, whisking vigorously​.

Place the mixture back in the pan on a medium heat and bring the mixture up to a simmer, stirring with a wooden spoon – the cream should begin to thicken. Cook for 2-4 minutes, continually stirring, then pass the cream through a fine sieve into a bowl. Cover the crème pâtissière with cling film and leave to cool.

To begin the fig tart, reheat the oven to 220ºC/gas mark 7 with the baking tray heating inside. Take the puff pastry out of the fridge and spread with the crème patissere. Slice the figs 2mm thick and lay them on top of the cream. Dust the figs in icing sugar all over until well covered, and sprinkle with a little cinnamon powder. Place the tart straight on the hot tray in the oven so the bottom will cook instantly and not be soggy. Bake the fig tart for 20-25 minutes until golden. Serve hot with the cinnamon ice cream.

Recipes courtesy of Great British Chefs. Visit their site for more fabulous fig recipes